Double Caramel Turtle Cake Food

A CANADIAN FOODIE'S TURTLE CAKE RECIPE

Steps:

• In a heavy medium sized saucepan, stir together cream, sugars, and salt; place saucepan over medium high heat and bring to a boil, stirring constantly with a wooden spoon
• Once mixture boils, with a heatproof pastry brush that has been dipped in warm water, wash down sides of saucepan to remove sugar crystals that may have formed
• Clamp a candy thermometer to side of saucepan; boil without stirring over medium high heat until temperature reaches 245 F (118 degrees C)
• If sugar crystals form on sides of the pan, wash down with heatproof pastry brush dipped in warm water
• Remove from heat, stir in vanilla, and 1/4 cup butter
• Place back on heat; slowly bring to boil again until temperature reaches 245 F (118 degrees C)
• Add 1/3 cup of butter; melt into mixture; bring to boil, slowly, again until temperature reaches 245 F (118 degrees C)
• Stir well to combine, and set aside to cool, but do not let solidify: mixture must be pourable when ready to use
• Preheat the oven to 350ºF; prepare bottom of spring form pan with parchment paper by cutting circle to size, buttering both sides, and lightly flouring inside
• Measure first 7 ingredients into large mixing bowl: flour, cocoa, BS, BP, salt, and both sugars
• Stir well to combine dry ingredients; measure remaining ingredients into bowl: buttermilk, eggs, espresso, canola oil, and vanilla
• Whisk to combine until completely incorporated and lumps are gone; use spatula to scrape down sides of bowl
• Preheat the oven to 350ºF; prepare bottom of spring form pan with parchment paper by cutting circle to size, buttering both sides, and lightly flouring inside
• Weigh the first 7 ingredients into TM bowl: flour, cocoa, BS, BP, salt, and both sugars
• Mix dry ingredients together for 5 seconds speed 0-7
• Weigh remaining ingredients into TM bowl: buttermilk, eggs, espresso, canola oil, and vanilla
• Combine all ingredients for 10-15 seconds at speed 0-7; use spatula to scrape down sides of bowl
• and repeat for 5-10 seconds only, if lumps remain in mixture, scraping down sides again
• Pour half of cake batter into spring form mold; bake for 15 minutes
• Surface tension will be taught enough to receive filling:
• • Cover surface, starting with edges, with chocolate chips, until completely covered by single thin layer (quarter sized middle circle area can be left uncovered)
• • Cover chocolate chip layer with toasted pecan layer (quarter sized middle circle area can be left uncovered)
• • Carefully pour caramel mixture over chocolate and nuts, again starting around the edges, slowly moving toward the centre (the most sensitive surface area); ensure layer is completely covered with caramel
• Pour remaining cake batter into pan in exact manner: starting around edges, slowly moving toward centre (most sensitive surface area); ensure layer is completely covered with caramel
• Place in oven to finish baking for 45 to 55 more minutes, until cake springs back to touch
• Cook on wire rack for 30-40 minutes; while still slightly warm (just to touch, but not so warm caramel filling will spill out once spring form is released) gently loosen sides of spring form pan with butter knife and slide cake out of spring form pan
• Quickly wrap with plastic wrap and return to spring form pan until completely cool
• parchment strips between cake side and spring form pan and reseal pan
• Continue to do this all along the side of the pan until parchment strips are mostly between pan and cake;
• Remove cake from spring form pan; dust with icing sugar or garnish with whole nuts
• Serve with a sprig of mint and whipping cream

CHOCOLATE TURTLE CAKE

Steps:

• Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
• Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as directed (I find my cakes are done about 3 to 5 minutes faster than the box directions and if baked as long as indicated, I find the cake is too dry but bake as necessary).
• While the cake bakes add the sweetened condensed milk and caramel topping to a medium bowl and stir to combine; set aside.
• Remove cake from the oven when it's done and using the blunt end of a wooden spoon, poke holes over the surface of the cake. I didn't count but I estimate I poked about 60 holes, evenly spaced over the surface.
• Slowly pour the sweetened condensed milk and caramel mixture over the holes, taking your time to evenly distribute it so that all the holes receive some.
• Place cake in the fridge for about 10 minutes to cool slightly before adding the whipped topping so it doesn't melt.
• Remove cake from the fridge, evenly spread the whipped topping over the surface, evenly sprinkle the pecans and chocolate chips, cover cake, and refrigerate for at least 2 hours (overnight is best).
• Evenly drizzle the salted caramel sauce before slicing and serving.

DOUBLE CARAMEL TURTLE CAKE

Steps:

• Preheat oven to 350°.
• To prepare cake, coat bottoms of 2 (8-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.
• Combine boiling water and cocoa, stirring well with a whisk. Cool completely.
• Place granulated sugar, 6 tablespoons butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon 1 2/3 cups flour into dry measuring cups; level with a knife. Combine 1 2/3 cups flour, baking soda, baking powder, and salt, stirring well with a whisk. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture.
• Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
• To prepare frosting, melt 2 tablespoons butter in a small saucepan over medium heat. Add brown sugar and 2 tablespoons milk; cook 1 minute or until sugar melts. Remove from heat; cool slightly. Combine butter mixture and 2 teaspoons vanilla in a large bowl. Gradually add powdered sugar; beat with a mixer at medium speed until smooth. Add additional milk, 1 teaspoon at a time, beating until spreading consistency.
• Place 1 cake layer on a plate; spread top with half of frosting. Place caramel dip in a small zip-top plastic bag. Snip a small hole in 1 corner of bag; drizzle half of caramel dip over frosting. Top with other cake layer. Spread remaining frosting over top of cake; drizzle with remaining caramel dip. Sprinkle with pecans.

TURTLES® CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
• Mix cake mix according to package directions. Pour a little less than half of the batter into prepared pan and bake for 15 minutes at 350 degrees F (175 degrees C) remove from oven.
• Melt caramels, margarine, and milk in the microwave on high (takes about 10 minutes), stirring a couple times. Or alternately melt in a sauce pan over medium low heat. Pour melted caramel mixture over cake, sprinkle with pecans, and chocolate chips, and pour remaining cake batter over the top.
• Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes.

CHOCOLATE TURTLE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.
• Make cake batter as directed on box. Pour half of the batter into pan. Bake 22 minutes. Refrigerate remaining batter.
• Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 to 28 minutes or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with toppings and sprinkle with pecans. Store loosely covered.

CHOCOLATE TURTLE CAKE

Steps:

• Prepare cake mix as directed.
• Pour 1/2 of the batter in a 13x9 inch pan.
• Bake at 350 for 15 minutes.
• Remove and let cool.
• In a double boiler, add caramels, milk and butter and stir constantly till melted.
• Pour melted caramel over cooling cake.
• Sprinkle on top 1 cup of pecans& chocolate chips.
• Pour remaining batter on top and bake for an additional 20 minutes.
• Enjoy.